Black bread in a jar

Ingredients for 1 servings:

• 500 ml buttermilk
• 113 g beet syrup
• 150 g low-fat yogurt (1.5%)
• 250 g whole wheat flour
• 250 g wheat bran
• 125 g sunflower seeds
• 1 cube of fresh yeast
• 1 tbsp salt
• some butter for the glasses
• Oat flakes, coarse for sprinkling

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 15 minutes

simple and good, for 2 loaves

For both loaves, you’ll need two 1-liter cylindrical jars so the bread can be turned out after baking. Preheat oven to 160°C (top/bottom heat). Grease the jars with butter (I put a little butter on a kitchen towel and rub it into the jar). Sprinkle the oat flakes into the jars. Heat the buttermilk and syrup in a saucepan to about 30°C (lukewarm) and dissolve the yeast in it. Mix the remaining ingredients in a bowl. Add the still-warm buttermilk mixture and stir for about five minutes. The mixture should remain thick. Then quickly pour into the prepared jars (no more than halfway!) and immediately put the lids on. Bake for about three hours. Remove from the oven when the bread is browned to your liking.